The Worlds Best Tomato Basil Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This soup goes together in minutes, delicious! Good luck having leftovers with this. Ingredients:
8 tablespoons melted butter |
1 medium onion, diced |
1 46-ounce bottle or can tomato juice |
2 14 ounce cans diced tomatoes |
1 to 3 tablespoons vegetable or chicken soup base (sold in jars) |
3 to 6 tablespoons sugar |
pinch of salt |
black pepper |
1 cup cooking sherry |
1 1/2 cups heavy cream |
chopped fresh parsley (or dried if that is all you have) |
chopped fresh basil (i use some dried while it cooks as well) |
Directions:
1. Melt the butter in a large saucepan or dutch oven.
2. Add the onions and saute until translucent.
3. Dump in two 14.5 oz cans of diced tomatoes.
4. Now, get out your potato masher, and squish those babies even more. We like the soup chunky, if you don't feel free to get out your hand blender and puree.
5. Pour in a 46 oz. bottle of tomato juice, the best you can lay your hands on. Add the sugar to taste, very important, if you don't, your soup will be acidy. Add the soup base, salt, pepper and dried parsley and basil, if you are using them.
6. Heat on medium JUST until it starts to bubble.
7. Add in the cooking sherry and heavy cream. Stir til smooth, add the fresh basil, and enjoy!
|
|